I love how simple and comforting this casserole is. The fluffy eggs, savory sausage alternative, and cheesy biscuit topping bake together into a hearty breakfast that feels special without requiring much effort.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly, bakes beautifully, and feeds a crowd with ease. The cheesy biscuit topping adds a golden, buttery finish, and the casserole reheats well, making it perfect for busy mornings or weekend brunch.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 lb chicken or turkey breakfast sausage (crumbled)
1/3 cup water or milk (for the biscuit mix, follow box instructions)
1/4 cup melted butter (for the herb packet topping)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika or mild seasoning (optional)
Cooking spray for the baking dish
Directions
Preheat the oven to 375°F (190°C).
Spray an 8×10-inch or 9×13-inch baking dish with cooking spray.
Cook the chicken or turkey sausage in a skillet over medium heat until browned. Add the diced peppers and onion and cook until softened. Transfer the mixture into the prepared baking dish.
Sprinkle 1 cup of shredded cheddar cheese over the sausage-vegetable layer.
In a bowl, whisk the eggs, milk, salt, pepper, and paprika. Pour the egg mixture over the sausage layer. Top with the remaining 1 cup of shredded cheddar.
Prepare the biscuit topping by mixing the biscuit mix with water or milk according to the package directions.
Drop spoonfuls of the biscuit dough over the casserole.
Bake for about 30–35 minutes, or until the eggs are set and the biscuits are golden on top.
Mix the herb seasoning packet with the melted butter and brush it over the hot biscuit topping.
Let the casserole rest for 5–10 minutes before slicing.
Servings And Timing
This casserole makes about 12 servings.
Total time: about 45 minutes (15 minutes prep + 30 minutes baking).
Variations
I sometimes add spinach, mushrooms, or roasted vegetables for extra flavor.
Pepper jack or a cheddar blend works well if I want a little more spice.
I occasionally swap half the milk for half-and-half for a richer texture.
A dairy-free cheese substitute can be used if needed.
Storage/Reheating
I store leftovers in an airtight container for up to 3–4 days.
To reheat, I warm individual portions in the microwave or reheat the casserole in the oven at 350°F (175°C) until warmed through. Covering lightly with foil helps keep the biscuit topping from over-browning.
FAQs
Can I prepare this casserole the night before?
I can assemble the sausage and vegetable layer ahead, whisk the eggs separately, and refrigerate both. I combine them and add the biscuit topping just before baking.
Can I make this casserole vegetarian?
Yes, I can replace the sausage with plant-based crumbles or add extra vegetables like mushrooms and spinach.
How do I know the casserole is fully baked?
The centre should no longer jiggle, and a knife inserted into the middle should come out clean. The biscuit topping should be golden.
Can I freeze leftovers?
Yes, I freeze cooled portions tightly wrapped. I thaw them overnight and reheat in the oven or microwave.
Can I use a different cheese?
Absolutely. I like using mozzarella, a cheddar blend, or pepper jack depending on the flavor I want.
Conclusion
I enjoy making this Cheddar Bay Biscuit Egg Breakfast Casserole because it’s satisfying, flavorful, and reliable every time. Its simple preparation and crowd-pleasing taste make it a regular part of my breakfast rotation, and I hope it becomes a favorite in your kitchen too.
A hearty, cheesy breakfast casserole layered with savory chicken or turkey sausage, vegetables, fluffy eggs, and topped with golden cheddar bay biscuits. Perfect for feeding a crowd or meal prepping for the week.
Ingredients
1 lb chicken or turkey breakfast sausage (crumbled)
